Korean: Vegetarian Banchan (Side Dishes)

Recipe by Paul Young <info@cooking-with-paul.com>

(each dish serves 2-3)

Korean flavor profiles:

• Sweet: sugar, honey, and/or agave nectar
• Sour: rice vinegar and/or lemon juice
• Salt: fish sauce, soy sauce, and/or salt
• Heat: gochugaru (korean chili flakes)
• Seasoning: toasted sesame seeds and/or oil

Kimchi Sauce:

• Main ingredients: 1 tablespoons minced garlic, 2 teaspoons minced ginger
• Add sweet: 1 tablespoons honey or agave nectar
• Add salt: 1 teaspoon fish sauce
• Add heat: 1 tablespoon gochugaru (korean chili flakes) (or to taste)

Kongnamul Muchim (Bean Sprout Salad)

• Main ingredients: 1 pound soybean sprouts (cooked 3-4 minutes), 2 tablespoons grated red apple or asian pear, 1 tablespoon minced garlic, 1 finely chopped green onion
• Add salt: salt to taste
• Add seasoning: 1 teaspoon toasted sesame oil, 1 teaspoon toasted sesame seeds (for garnish)

Musaengchae (Sweet & Sour Daikon Salad):

• Main ingredients: 3 cups of julienned daikon radish, 1 julienned carrot 
• Add sweet: 1 tablespoon sugar, honey, and/or agave nectar
• Add sour: 1 tablespoon rice vinegar and/or lemon juice
• Add salt: salt to taste

Musaengchae (Spicy Daikon Salad):

• Main ingredients: 3 cups of julienned daikon radish, 1 finely chopped green onion
• Add heat: 3 tablespoons Kimchi sauce (see above)
• Add seasoning: 1 teaspoon toasted sesame seeds (for garnish)

Oi Muchim (Cucumber Salad):

• Main ingredients: 1 sliced English cucumber, 1 julienned carrot, 2 chopped green onions
• Add sweet: 1 tablespoon sugar, honey, and/or agave nectar
• Add sour: 1 tablespoon rice vinegar and/or lemon juice
• Add salt: 1 tablespoon soy sauce
• Add seasoning: 1 teaspoon toasted sesame oil, 1 teaspoon toasted sesame seeds (for garnish), sprinkle of korean chili flakes (for garnish)

Oi Kimchi (Cucumber Kimchi):

• Main ingredients: 3 Lebanese (or “Persian”) cucumbers (cut into bite-size strips), 1 julienned carrot, 2 slivered green onions
• Add heat: 3 tablespoons Kimchi sauce (see above)
• Add seasoning: 1 teaspoon toasted sesame seeds (for garnish)

Spicy Korean Coleslaw:

• Main ingredients: 2 cups shredded cabbage, 1 julienned carrot, 2 chopped green onions, 3 minced garlic cloves
• Add heat: 3 tablespoons Kimchi sauce (see above)
• Add salt: 1 tablespoon soy sauce
• Add seasoning: 1 teaspoon toasted sesame oil, 1 teaspoon toasted sesame seeds (for garnish)

Note: Most of these dishes taste better if the are left “marinating” in the refrigerator overnight, then served the next day